You will need:
Enough pasta for two
6 slices of bacon
oil
single cream
12 cherry tomatoes
cornflour to thicken sauce
two handfuls of grated cheese
pepper to season

Grill 6 slices of bacon, leave to cool.

Bring pan of water to boil, add enough pasta for two, cook then drain, leave to one side.

Add a little oil to a saucepan and heat up
add 12 cherry tomatoes sliced in half
add bacon cut into bits, fry in the pan for 1 minute.
Add one carton of cream (I use elmlea single)
Add 1 handful of cheese and stir until melted
Add the cornflour to thicken

Transfer the sauce into the pan of pasta and warm up, keep mixing until pasta is warm through again, season with pepper.

pan cook the onions, mushrooms and peppers while the sausages are [partly cooking
boil kettle for gravy
once onion, mushrooms n peppers are cooked put to one side
fry off bacon, u need quite a lot of bacon
add everything into casserol dish including sausages and pour gravey over.
put in oven on 150 for 45 mins.
serve with mash potatoes and veg

Ok. Unless you are from Sheffield you wont know wtf hendersons relish is, and you wont be able to buy it either. So for lack of a better alternative i would suggest replacing it with lea n perrins but i have reduced the amount because that is spicier.

MOSH! (this make enough to feed the 5000 BTW!)

find the biggest pan you own.

800g mince - preferably beef, but i have made it with allsorts, including veggie
2 onions
2 peppers, any colour you like
loadsa mushrooms
peas and sweetcorn, a big handful of each
garlic, and good few cloves
2 carrots
3 tins chopped toms
tom puree
gravy powder

ok - first off get it all ready, chop your carrots and cook them and the peas/corn and put to one side.

chop your onions, peppers, mushrooms, garlic

fry off the mince, get rid off the excess fat and juices

add ALL the veg type stuff, just chuck it on in there!

give that, i dunnno, 5 minutes-10 minutes.

add all the tinned toms and tom puree, i use the best part of a tube of that

mix it all up, add boiling water untill the contents of the pan are covered

then add loads of gravy granuals striaght into it, this makes it all think.

now at this point i would usually add about 5fl oz of hendersons relish. i would say half that so about a third of a bottle of lea n perrins.

simmer for about 10-15 mins.

we have this with rice as a rule, it doesnt seem to go well with pasta, but is fantastic with cous cous or bulgar wheat.

get all your fave vege's chop them up small, then put veg and pasta into boiling water till pasta is cooked.
then mix pasta and veg with chopped tomatoes, add some flavouring i use hot pepper or reggae reggae sauce, u can use stock cubes, tablespoon of gravy granules, add to oven proof dish cover with grated mozerella and bake until cheese is gooey and golden luvly

TRY THIS: CHICKEN SATAY!
Serves 4
Time: approx 25 minutes, plus 1 hour to marinadeIngredientsFor the marinade:
pinch turmeric
½ tsp ground coriander
2tbs soy sauce
1 lime, juice only
1tsp sugar
400g chicken breast mini fillets, or breast fillets cut into strips For the sauce:
150g Crunchy Peanut Butter
200ml coconut milk
1 red chilli, finely chopped
1 tsp sugar
3-4 tbs soy sauce
1tsp lemongrass puree (optional) To serve:
½ cucumber
3 spring onions, finely sliced
1 red chilli finely sliced
few sprigs fresh coriander, choppedMethod
1) In a large bowl, mix the marinade ingredients, add the chicken and stir to coat all the pieces. Cover and return to the fridge to marinate for at least an hour. Meanwhile, soak some wooden skewers in water
2) Once the chicken has had time to marinate, preheat the grill
3) Now make the sauce. Place all the ingredients into a saucepan and gently heat through while stirring. Turn off the heat, cover with a lid and set aside
4) Remove the skewers from the water and thread the chicken pieces onto the skewers then grill for 2-3 minutes on each side until cooked and golden. Ensure the meat is thoroughly cooked throughout
5) Using a speed peeler, make long ribbons of cucumber and mix with a few of the spring onions and the sliced chilli. Serve with the chicken skewers, garnished with coriander and spring onions and the satay sauce on the side for dipping

That cheesy bacon pasta sounds absolutely delicious. If I were not trying to watch carbs just a little bit that would probably be something that is always on the menu in my home. Unfortunately though I can only have this a couple of times before I start feeling guilty. It is a lot of my favorite foods though, all wrapped into one, so maybe I would be okay as long as the taste is there.